Stuffed Zucchini Boats

Why You’ll Love This Recipe

This recipe is a wonderful way to enjoy comfort food without compromising on health. The zucchini acts as a natural vessel, reducing carbs while adding fiber and nutrients. It’s versatile, easy to prepare, and packed with flavor from the fresh ingredients and Italian herbs. Plus, it’s customizable to fit your protein preference or dietary needs, making it perfect for weeknight dinners or meal prepping.

Ingredients

• 4 medium zucchinis

• 1 cup cooked rice (or quinoa)

• ½ pound ground turkey (or beef)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 cup diced tomatoes (canned or fresh)

• 1 teaspoon Italian seasoning

• ½ cup shredded mozzarella cheese

• Salt and pepper to taste

• 1 tablespoon olive oil

• Fresh basil for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 375°F (190°C).

2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.

3. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

4. Add the ground turkey (or beef) to the skillet and cook until browned. Drain any excess fat.

5. Stir in the diced tomatoes, cooked rice (or quinoa), Italian seasoning, salt, and pepper. Cook for an additional 5 minutes.

6. Spoon the meat and rice mixture into the zucchini boats, packing them well.

7. Place the stuffed zucchinis in a baking dish and sprinkle the mozzarella cheese on top.

8. Bake for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

9. Garnish with fresh basil before serving.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cooking time: 30 minutes

• Total time: 45 minutes

Variations

• Swap ground turkey or beef with ground chicken, or a plant-based alternative for different flavors or dietary preferences.

• Use quinoa instead of rice for a gluten-free and protein-rich option.

• Add chopped mushrooms or bell peppers to the filling for extra veggies.

• Top with parmesan cheese or a sprinkle of chili flakes for added taste.

• For a vegetarian version, omit the meat and increase the amount of cooked quinoa or add lentils.

Storage/Reheating

• Store leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days.

• To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or microwave until heated through.

• They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use other types of squash for this recipe?

Yes, yellow squash or even larger hollowed-out bell peppers can work well as substitutes for zucchinis.

Is it necessary to drain the excess fat from the cooked meat?

Draining excess fat helps reduce greasiness and makes the dish lighter, but you can skip this step if you prefer a richer flavor.

Can I prepare the stuffed zucchini boats ahead of time?

Absolutely, you can assemble them ahead and store in the fridge before baking. Bake right before serving.

What if I don’t have Italian seasoning?

You can use a mix of dried oregano, basil, thyme, and rosemary instead.

Is this recipe gluten-free?

Yes, if you use gluten-free rice or quinoa and ensure all canned tomatoes or seasonings are gluten-free.

Can I make this recipe vegan?

Yes, substitute the meat with plant-based ground alternatives and use vegan cheese or omit cheese.

How can I make this recipe spicier?

Add crushed red pepper flakes or diced jalapeños to the filling mixture.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes will work well; just dice them finely and cook a little longer if needed to soften.

How do I keep the zucchini boats from getting soggy?

Scooping out the seeds and baking uncovered helps reduce excess moisture, keeping them from becoming soggy.

Can I add more cheese?

Yes, feel free to add more mozzarella or try mixing in other cheeses like cheddar or parmesan for extra flavor.

Conclusion

Stuffed Zucchini Boats are an easy, nutritious, and flavorful meal that satisfies both your taste buds and your health goals. With simple ingredients and straightforward steps, it’s a perfect dish for busy weeknights or casual dinners with family. Plus, its versatility lets you tailor the recipe to suit any dietary preference or ingredient availability. Give it a try and enjoy a delicious way to sneak in more veggies!

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Stuffed Zucchini Boats

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These Stuffed Zucchini Boats are a delicious and nutritious meal filled with a savory mixture of ground turkey (or beef), rice, tomatoes, and Italian seasoning, topped with melted mozzarella cheese for a wholesome and satisfying dinner.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking, Sautéing
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

4 medium zucchinis

1 cup cooked rice (or quinoa)

½ pound ground turkey (or beef)

1 small onion, chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon Italian seasoning

½ cup shredded mozzarella cheese

Salt and pepper to taste

1 tablespoon olive oil

Fresh basil for garnish

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
3. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
4. Add the ground turkey (or beef) to the skillet and cook until browned. Drain any excess fat.
5. Stir in the diced tomatoes, cooked rice (or quinoa), Italian seasoning, salt, and pepper. Cook for an additional 5 minutes.
6. Spoon the meat and rice mixture into the zucchini boats, packing them well.
7. Place the stuffed zucchinis in a baking dish and sprinkle the mozzarella cheese on top.
8. Bake for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
9. Garnish with fresh basil before serving.

Notes

• Swap ground turkey or beef with ground chicken, or a plant-based alternative for different flavors or dietary preferences.
• Use quinoa instead of rice for a gluten-free and protein-rich option.
• Add chopped mushrooms or bell peppers to the filling for extra veggies.
• Top with parmesan cheese or a sprinkle of chili flakes for added taste.
• For a vegetarian version, omit the meat and increase the amount of cooked quinoa or add lentils.
• Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or microwave.
• They can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition

• Serving Size: 1 stuffed zucchini boat
• Calories: 320
• Sugar: 4g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 60mg